This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Roscoff loaf
This speciality bread from Roscoff (a small town in Brittany, northwest France) is enriched with onions, red wine and smoked sausage.
What really sets this bread apart is that instead of water, the dough is made with red wine in which the sliced onions are left to soak overnight.
The onions are drained next day and cooked before being mixed into the dough.
This gives the bread a very distinctive flavour: onions, red win, smoked sausage.
What really sets this bread apart is that instead of water, the dough is made with red wine in which the sliced onions are left to soak overnight.
The onions are drained next day and cooked before being mixed into the dough.
This gives the bread a very distinctive flavour: onions, red win, smoked sausage.
5 hours 20 min.
Easy
7.25 €
2 loaves
8 IngredientsLast modified on: October 24th 2017
For 2 loaves, you will need:
- 1
300 g sausage - 2
300 ml red wine - 3
300 g onion - 4
30 g butter - 5
500 g plain white flour (French Type 65) - 6
9 g salt - 7
15 g yeast - 8
100 g Soured dough (optional) - Total weight: 1,455 grams
Times for this recipe
Preparation: 40 min.
Resting: 3 hours 30 min.
Cooking: 1 hour 10 min.
All in all: 5 hours 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 30 min.
The day before baking, or even a several days beforehand, cook the sausages in the oven at 360°F (180°C). The sausages should be nicely browned and, if there are any cooking juices, keep these for adding to the recipe later.
Leave the sausages to cool, then wrap in plastic film and keep refigerated until needed for the dough.
Leave the sausages to cool, then wrap in plastic film and keep refigerated until needed for the dough.
Stage 2 - ⌛ 10 min.
Stage 3 - ⌛ 3 min.
Next day, drain the onions...
Stage 4
...and collect the wine they have soaked in.
Stage 5 - ⌛ 5 min.
Melt 30 g butter in a saucepan on medium heat, then add the soaked onions.
Cook for about 5 minutes without colouring.
Leave to cool.
Cook for about 5 minutes without colouring.
Leave to cool.
Stage 6 - ⌛ 4 min.
Cut the sausages into slices or small dice.
Stage 7 - ⌛ 10 min.
Put into a food-mixer bowl: 500 g plain white flour (French Type 65), 9 g salt, 15 g yeast, 100 g Soured dough (if possible) and then add the onion-flavoured wine.
If you collected any sausage cooking juices, now is the time to add them.
Knead on slow speed for 10 minutes.
Note: For the best way to knead, see: A few tips for effective kneading at home.
If you collected any sausage cooking juices, now is the time to add them.
Knead on slow speed for 10 minutes.
Note: For the best way to knead, see: A few tips for effective kneading at home.
Stage 8 - ⌛ 2 min.
Add the onions and sausage, then knead for a further 2 minutes until these are mixed in.
Stage 9 - ⌛ 2 min.
Gather the dough into a rough ball and transfer to a large clean bowl.
Stage 10 - ⌛ 1 hour 30 min.
Cover with a plastic sheet and leave to rest at room temperature for 1 hour 30 minutes.
Stage 11 - ⌛ 5 min.
After resting, turn the dough out onto the work surface and cut into lumps of about 1 lb (500 g).
Stage 12 - ⌛ 2 hours
Shape into medium-sized loaves and lay in proving baskets.
Cover once more with a plastic sheet and leave to rest for 2 hours.
Cover once more with a plastic sheet and leave to rest for 2 hours.
Stage 13 - ⌛ 35 min.
Preheat the oven to 480°F (250°C). Turn each loaf out onto a baking sheet or your baker's shovel. slash the top and bake with steam for about 35 minutes (do watch for the loaves browning).
Stage 14
Remarks
To keep the recipe's very Breton character, try to use Molène sausages and pink onions (from Roscoff, of course), if possible. But if you can't get these, normal onions and another type of smoked sausage will work fine.
Keeping: Several days, preferably in a cloth bag.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 110 RDI=40 % | 450 RDI=40 % | 140 RDI=20 % | 3,750 RDI=190 % | 15,720 RDI: 190 % |
| Per 100 g | 7 RDI=3 % | 30 RDI=3 % | 9 RDI=1 % | 260 RDI=10 % | 1,080 RDI: 10 % |
| Per loave | 50 RDI=20 % | 220 RDI=20 % | 70 RDI=10 % | 1,880 RDI=90 % | 7,860 RDI: 90 % |
How much will it cost?
- For 2 loaves : 7.25 €
- Per loave : 3.65 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Plain white flour (French Type 65)
Like these other recipes: Pizza dough, Loaf for "les filles'", Classic French white bread, New leavened bread, French baguettes, ... See them all 19
Red wine
Like these other recipes: Mulled wine Belle-Plagne style, Two-stage beef chuck , Saucipain, Coq au vin, Marchand de vin sauce, ... See them all 19
Onion
Like these other recipes: Mixed vegetable curry, Mornay onion tart, Sautéed pork with mushrooms in a cream sauce., Baker's tuna and mushroom tart, Vegetable rosette tart, ... See them all 149
Sausage
Like these other recipes: Roscoff salad, Polish-style beetroot salad, Colcannon, Sausage and mashed potatoes, Stuffed mushrooms au gratin, ... See them all 8
Other recipes you may also like
Sweet pastry
This sweet pastry is one of the basics of French pâtisserie, just like shortcrust pastry (pâte brisée) and sweetcrust pastry (pâte sablée). It is less rich in butter, so less "short" but crisper, it can be used in all tart recipes, or for any other pastry-based desserts. June 27th 201872 K 15 min.
Chocolate rice pudding
If you're already a fan of classic rice pudding, I'm sure you'll enjoy this even more comforting version, made with two kinds of chocolate. November 15th 202055 K 30 min.
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc. August 3rd 2013879 K 44.7 55 min.
Preserved tomatoes
Softer than dried tomatoes, they can be used as a kind of chutney in pasta dishes for instance, or simply served to accompany an aperitif. February 21th 2011358 K4.8 5 hours 6 min.
Chinese style chicken
Only "chinese style", not a true chinese recipe. February 28th 2012319 K4 1 hour 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-14)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 1 comment already posted on this recipe